This vintage cookbook page features a recipe for a Ryzon Jelly Roll. The page includes a picture of a baked jelly roll, with four slices cut, on a serving platter.
I scanned the original cookbook page from the Ryzon Baking Book by Marion Harris Neil. The book was published in 1917.
I love these old cookbook pages! In 1917 – one hundred years ago – they were eating jelly roll with custard sauce. I had to look up custard sauce, never heard of it. I read the recipe three times because the tip about the wet towel doesn’t seem to fit into the process anywhere. I guess there were “givens” in that time that are lost to us. I don’t remember ever having had a home-made jelly roll, although I have seen commercial bakery ones.
Hi Sharon,
I love the old cookbooks too. I’ve made jelly rolls from scratch a time or two in my life but never mastered the technique of getting them smooth (without cracks). I don’t believe I’ve heard of custard sauce either.
Julie
Does anyone know what Ryzon is? I am thinking it might be baking powder, yet there is enough egg in the recipe to be the leavening. I have made a number of the recipes you have put up Julie. I enjoy collecting vintage and antique cookbooks.
Hi TerriSue,
You’re right, Ryzon is baking powder. It’s great to know that you’ve tried out some of the old recipes that I’ve posted – fun! 🙂
Julie